Macaroon Tartlets

Ingredients

• 1 oz. Brown & Polson’s ‘ Patent ’”’ Corn Flour.
• 1 tea-spoonful Brown & Polson’s “* Raisley.”’
• 4 lb. good Short Crust (see page 28).
• 2 oz. Ground Almonds.
• 3 oz. Casvor Sugar.
• 3 tea-spoonful Almond Essence.
• White of an Egg.
• Jam.

Method

1. 1

   Roll out the pastry to one-eighth of an inch, and with it line the patty tins.

2. 2

   Put the egg white into a bowl and beat slightly.

3. 3

   Add the almonds, sugar, essence, and beat for ten minutes.

4. 4

   Add the Corn Flour and Raisley, mix well, and put 4 teaspoonful jam into each lined tin.

5. 5

   Put a spoonful of the almond mixture over to cover the jam.

6. 6

   Put two little strips of pastry over the top and bake in a hot oven for fifteen minutes.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 13. The excerpt below is the record exactly as published.

Macaroon Tartlets Sufficient for 12 tartlets. Time 80 to 40 mins. 1 oz. Brown & Polson’s ‘‘ Patent ’”’ Corn Flour. 1 tea-spoonful Brown «& Polson’s “* Raisley.”’ 4 lb. good Short Crust (see page 28). 2 oz. Ground Almonds. 3 oz. Casvor Sugar. 3 tea-spoonful Almond Essence. White of an Egg. Jam.

Cook this with the app: pantry check, scaling, and the assistant.